FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.
Unlike many fads in foodservice, wellness is here to stay.
Pennsylvania hospital partners with Rodale Institute to cultivate five acres of hospital land.
Operators say technology has made their work lives easier.
Training and requirements for hiring are addressed in the latest part of the Healthy, Hunger-Free Kids act.
Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.
This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come.
Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.
This month: Pizza preferences by gender, consumers ignore sodium intake and cereal price projections.
Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go.